Easy Peasy Pumpkin Pie

Take a look at our video for an easy peasy pumpkin pie!

It's ridiculous how easy this recipe is. It takes five minutes to put it together, after which you can relax for 45 minutes while it's baking. 

Ingredients:

- one can of pumpkin puree

- 250ml soya milk*

- 100g sugar**

- 30-50g flour

- one sheet of roll-out shortcrust pastry

* You can also use rice milk if you want to make it a little sweeter.
** Or if you're a sugar junkie, add some more.

Instructions:


1. Combine everything together. Except the shortcrust pastry, of course.
2. Pour the batter into the pie dish lined with the pastry.
3. Put in the oven at 220ºC or gas mark 7 for approx. 45 minutes.

And that's all it takes. I know, right? It's so easy we almost feel a little silly making a whole video about it, but it's such an essential part of Thanksgiving and the autumn season. Enjoy!

Pecan Pie

Emily and I are celebrating our very first Thanksgiving today. A dear friend of Emily's is in the American army so he cannot be here, but hopefully this will cheer him up.

Ingredients:

- two small packs of pecan nuts, halved
- 200g of sugar, preferably brozn
- 60ml of soya milk, or any non-dairy milk
- 60g of vegan margarine
- 170g firm tofu
- 170g of maple syrup
- roll-out shortcrust pastry
- a dash of flour to thicken the mixture


Instructions:

1. Melt the sugar and syrup to make a caramel. Do not let the mixture boil! Cool on the side when the sugar and syrup are really melted, then add in the butter. Stir until well combined.
2. Combine the other ingredients in a blender or food processor and blitz away until you get a smooth paste.
3. Combine the caramel and the tofu mixture in a mixing bowl.
4. Roll out the pastry sheet in the pie dish. Pour the filling in the pie dish and pop it in the oven for some 40 minutes or so, or until a knife comes out clean.
5. Leave it to cool, then enjoy!

Happy Thanksgiving everyone!

Roasted Cinnamon Butternut Squash Soup

I know, I know... Another butternut squash recipe. Well, they're in season, what do you expect? Set aside the prejudice and indulge in this classic recipe. Let's see if you're still complaining with a bowl of this creamy orange goodness in your hands.

I may have overdosed a little bit on cinnamon...

Ingredients:
- 1 butternut squash
- approx. 100 ml coconut milk, full fat or skimmed according to your preference
- 1 onion
- 1 cube of vegetable stock (I use Knorr)
- approx. 200 ml water
- a pinch (or two, or three...) of cinnamon

Instructions:
1. Cut the butternut in half, lengthwise. Be careful not to cut yourself; this part can be quite dangerous. Spray with a bit of oil if you like and pop the halves in the oven to roast at about 200 ºC for 10-15 minutes, depending on how tough it is. It should be really soft when you get it out, and the skin should peel of rather easily.
2. While the butternut is in the oven, peel and chop your onion, and cook it with the vegetable stock cube in the water. This should not take more than 10 minutes.
3. Dice the peeled butternut halves and place these in a blender along with the vegetable stock and onion. Add the cinnamon and the coconut milk, and whizz away.

If you like it chunky, don't over-blend, but if like me, you absolutely despise--nay, abhor--bits in your soup (or your yoghurt, or smoothies--dear God, I could write a whole blog on how bits in your food are revolting), then blend away till your soup is smooth as baby skin.

There, easy peasy. If this doesn't warm the cockles of your heart on a chilly, rainy evening, I don't know what will.

Monster Chocolate Birthday Cake

Here is a recap of the recipe:

Ingredients:
1. For the cake:
- 250g self-raising flour
- 250g brown sugar
- 250g vegan margarine (we use soya)
- 5 generous tbsp of dark dark dark chocolate powder
- 250ml soya milk

2. For the cake covering:
- 200ml soya cream
- at least 200g dark dark dark chocolate

(Can you tell we like really dark chocolate?)

Instructions:
1. Cream together the "butter" and sugar. Gradually add soya (or any other non-dairy) milk and flour until well combined. Add the chocolate powder.
2. Pour into a greased tin (or a tin lined with baking parchment). Any shape will do, just make sure it's large enough.
3. Bake in a preheated oven at 180 ºC (gas mark 4) for a good 30 minutes. Keep checking to see if it is ready; depending on your oven, it may or may not take longer. Stick a toothpick or a knife in the cake and if it comes out clean, the cake is ready.
4. While the cake is baking, heat the cream on the hob. DO NOT LET IT BOIL. When it looks like it is going to start boiling, remove from the heat and add the chocolate broken into bits. Stir until you get a smooth, dark cream. Let it cool.
5. When the cake has cooled down, pour the chocolate cream over it. Put the cake in the fridge for several hours to let the covering sit.

Ta-da! Serve this at a birthday party and we guarantee your cake will be devoured within minutes...